Restaurants and robots: public preferences for robot food and beverage services

Abstract

PurposeThe hospitality industry in developed countries is under pressure due to labor shortages and it is likely more food and beverage operations will have to be automated in the future. This research investigates the public’s perceptions of the use of robots in food and beverage operations to learn about how the public perceives automation in food and beverage.Design/methodology/approachData were collected from a survey disseminated online in 12 languages, resulting in a sample of 1,579 respondents. The data were analyzed using factor analysis and OLS regressions.FindingsThe data also reveal that generally positive attitudes toward the use of robots in tourism and hospitality is a strong indicator of positive attitudes toward the use of robots in an F&B setting. The data also illustrate that the public’s perception of appropriateness of the use of robots in F&B operations is positively related to robots’ perceived reliability, functionality and advantages compared to human employees.Research limitations/implicationsThe implications illustrate that the public seems to be generally accepting robots in food and beverage operations, even considering the public’s understanding and acceptance of the limitations of such technologies.Practical implicationsThe research suggests that a critical element in terms of incorporating automation into future food and beverage operations is encouraging consumers to have generally positive attitudes toward the use of robots in hospitality and tourism industries.Originality/valueThis survey is based upon the data gathered in multiple countries to learn about how individuals perceive the use of robots in food and beverage operations, illustrating the attitudes that will assist or hinder the automation of this service industry.

From crisis to prosperity: Leveraging robots, artificial intelligence, and service automation for sustainable tourism in Zimbabwe

“…Yalley (2022) noted benefits for operational efficiency though raised concerns about dehumanizing experiences. Restaurants have also incorporated automated methods for food delivery, including conveyor belt restaurant (Ivanov & Webster, 2023) and roller-coaster restaurants (Jaiswal et al, 2023). The emergence of 3D…”

Smarter Sustainable Tourism: Data-Driven Multi-Perspective Parameter Discovery for Autonomous Design and Operations

“…It includes the following keywords: Food, Restaurant, Cuisine, Destination, Gastronomy, Product, Finding, Consumption, Hospitality, Culture, Implication, Safety, Service, Satisfaction, Intention, Industry, Result, Image, and Quality. Examples of topics discovered in this parameter include the investigation of using robots in the food and beverage industry to overcome the lack of workers [194], evaluating the quality of services and customer satisfaction in the restaurant industry in which physical architecture, restaurant design, cost of the products, and the staff's response are significant factors of customer satisfaction [195], minimizing food surplus and waste in restaurants [196], the requirements of religious visitors for basic hotel and Food Services [157], and proposals for effective tourism-related food safety planning and policy [197].…”

Smarter Sustainable Tourism: Data-Driven Multi-Perspective Parameter Discovery for Autonomous Design and Operations

“…It includes the following keywords, Food, Restaurant, Cuisine, Destination, Gastronomy, Product, Finding, Consumption, Hospitality, Culture, Implication, Safety, Service, Satisfaction, Intention, Industry, Result, Image, and Quality. Examples of topics discovered in this parameter include investigation of using robots in the food and beverage industry to overcome the lack of workers [182], evaluating the quality of services and customer satisfaction in the restaurant industry in which physical architecture, restaurant design, cost of the products, and the staff's response are significant factors of customer satisfaction [183], minimizing food surplus and waste in restaurants [184], the requirements of religious visitors for basic hotel and Food Services [145], and proposals for effective tourism-related food safety planning and policy [185].…”